In my pantry I recently stumbled onto an ingredient which I don’t recall purchasing; balsamic jelly. I tasted it and knew at once that it would match well with summer fruits. A summer “gazpacho” immediately came to mind. I picked up a cantaloupe and some rasberries and set to work. This isn’t as outlandish as it might sound, there is for example a Spanish gazpacho that uses white grapes. I brought this to a community dinner and it just disappeared. The Brits loved it. So here you go. Serve as a first course or amuse bouche. —pierino
of ripe cantaloupe, after peeling and seeding, cut into chunks
roasted marcona almonds
balsamic jelly* or substitute a good balsamic viegar aged at least twelve years
In This Recipe
1) Using a small food processor grind up the almonds. They should still be slightly coarse.
2) In a heavy duty blender (you have a VitaMix right?) blend the melon and berries.
3) Add the almonds, the balsamic jelly and the sugar and thoroughly liquefy
4) Pour into a pitcher and chill for at least two hours
*If you can’t find balsamic jelly through your local Italian purveyor it is available online.
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.